Peanut Butter Cake
This Peanut Butter Cake is a decadent treat that combines rich peanut butter flavor with a moist and tender cake texture. Topped with creamy peanut butter frosting, it's a dessert that peanut butter lovers will adore.
Equipment
- 15x10-inch Jelly Roll Pan
- Large Bowl
- Large saucepan
Ingredients
- 2 cups all-purpose flour or cake flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup water
- 10 tablespoons unsalted butter
- 3/4 cup creamy peanut butter
- 2 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 1 1/2 teaspoons vanilla extract
- 12 tablespoons unsalted butter
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 15x10-inch jelly roll pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a large saucepan, combine water and 10 tablespoons of unsalted butter. Heat until the butter melts. Stir in 3/4 cup creamy peanut butter until smooth. Remove from heat and let cool for 10-15 minutes, stirring several times.
- Stir the flour mixture into the peanut butter mixture just until combined. Add the eggs, buttermilk, and vanilla. Stir until just combined.
- Pour the batter into the prepared pan and bake for 24-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting.
- For the frosting, using a stand mixer with the paddle attachment, cream the remaining 12 tablespoons of unsalted butter and 1 cup creamy peanut butter untilsmooth and creamy.
- Add the powdered sugar in 1/2 cup increments, alternating with 1 tablespoon of milk, while continuing to beat on medium speed. Scrape down the bowl and beater as needed.
- Beat in the vanilla and salt. Continue beating for about 3-4 minutes or until the frosting is smooth and fluffy.
- Frost the fully cooled cake with the peanut butter frosting.
Notes
This Peanut Butter Cake is best served at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring refrigerated cake to room temperature before serving for the best texture and flavor.